Vicki Profile - (11726577)

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Home Town: Evansville, Indiana, USA
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Member Since: Oct. 2009
Cooking Level: Intermediate
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Recipe Reviews 13 reviews
Angel Biscuits II
I had never heard of "Angel Biscuits" before finding this recipe on AR; then just the other night my neighbor was telling me how much she likes angel biscuits. I knew then I would have to try these. So, I made then tonight, making 1/2 the recipe....only problem was, I failed to use only half the water and ended up using the entire 1/4 cup. As you can imagine, this made the dough very wet and goopy! I didn't want to throw it all away so decided to try to salvage by adding flour until I could cut out w/a biscuit cutter. I didn't attempt to roll out with a rolling pin, just patted into a nice thick circle and cut out. I baked four for my husband and I, and froze the rest before rising. I did bake them a few minutes longer than stated since they were so wet, but I was very pleasantly surprised when they came out really tasty! I can't wait to try again -- this time using the correct measurements! I have a hunch they're going to be even better when made properly. Thanks for posting the recipe.

7 users found this review helpful
Reviewed On: Nov. 16, 2010
Chocolate Mint Cookies I
These are fantastic! I melt the butter, sugar, water and choc. chips in the microwave. The only thing I change is to add 1 tsp vanilla. I scoop out w/the Pampered Chef small cookie scoop, bake for 8 minutes, then put a whole Andes mint on top as soon as removing from the oven. By the time I have put the mint on the last cookie on the sheet, I go back and swirl w/a spoon. I then transfer the cookies (on the parchment they were baked on) to a cool cookie sheet & put in the freezer for 5-10 min or so until the chocolate has set. These are great at room temperature or straight from the freezer! My only complaint is that the cookies come out a little flatter than I wish, but it sure isn't a deal breaker! I'll keep baking these over & over again. Thanks for a great recipe. **ADDED: I have also used Hershey's mint kisses with good results. We like the Andes the best, though**

2 users found this review helpful
Reviewed On: Nov. 16, 2010
Simple White Cake
I made this recipe today, doubling it to make 24 cupcakes and an 8" single layer cake. The only change I made was to add just a dash more milk...I'm not even sure it was needed. The taste of this is excellent. However, with the cupcake I sampled, it stuck to the paper a little and kind of fell apart. This could definitely be "user-error" since I seldom ever bake cupcakes! I tried to remove the cake from the pan, but it wouldn't budge, eventhough I greased & floured the pan. Even with those two "mis-steps", no matter! We can eat the cupcakes w/forks, and I'm sure I can manage to get the cake out somehow! Excellent flavor! Thanks so much for the recipe. I will be trying to improve my technique.

0 users found this review helpful
Reviewed On: Sep. 11, 2010
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